Reviewed: Feb. 18, 2008

First time making bagels and I am so proud of myself! These turned out better than I expected. They looked just like a bagel I would buy at a bagel shoppe. Chewy on the outside and soft on the inside. On 1/2 I sprinkled cinnamon/sugar on top before baking. My boyfriend really loved these. Let's just say, there are none left! This is one of my cooking triumphs!

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Laura Lou

Cooking Level: Intermediate

Home Town: Tallahassee, Florida, USA

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Reviewed: Feb. 11, 2008

I made these exactly according to the recipe (but with sesame seeds, of course!), and they are utterly awesome. They looked awful in raw format, but smoothed out nicely in boiling and baking. Just like the best Montreal bagels -- ones of the things I've missed most about living in the UK!

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Mrs Tweedy

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Reviewed: Feb. 9, 2008

Great recipe. I've made it several times. One tip from another site really helped with these. It said to boil the bagels until puffy. Once I did that with this recipe (instead of timing them) they turned out much better in appearance.

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Angel43537

Cooking Level: Expert

Home Town: Toledo, Ohio, USA

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Reviewed: Feb. 6, 2008

Great recipe. Very easy. Could not believe that I could make bagels!!! After my grandfather tasted these bagels he wants to open a bagel shop with me:) I will make this recipe often. Next time I will make these with the kids. Followed the recipe exactly, except I did not have poppy seeds, so I substituted kosher salt on half and garlic salt on the other half. Yum!!!!!

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LBAUTORE

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Reviewed: Feb. 5, 2008

Loved these bagels. They taste just as good as bakery bought. I topped some with seasame seeds, poppy seeds and cheese. Will definatly make again. Alittle time consuming but well worth it!!

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Laurie

Cooking Level: Intermediate

Living In: Lewistown, Pennsylvania, USA

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Reviewed: Jan. 29, 2008

The ease of the recipe is a winner. There does seem to something lacking compared to traditional method.

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LYNN740

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Reviewed: Jan. 21, 2008

Very chewy and oh so good... I use 3 c all-purpose flour (white) instead of bread machine flour and I use 2 tbsp of honey instead of 3 tbsp of sugar when boiling. This way I don't need to use the egg white. I also sprinkle a bit of cinnamon and a small handful of either raisins or dried cranberries while the bread machine is going through it's cycle and also sprinkle cinnamon on them before they go into the oven. Since making them this way, we don't buy the store ones anymore.

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love2bake

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Reviewed: Jan. 21, 2008

tried it twice, the bagels didn't make it through the boiling -- they flattened out and never bounced back. after baking they were too dense and dry. seems like everyone else had success but i'm ready to try a different recipe.

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mama cowpoke

Cooking Level: Intermediate

Home Town: Overland Park, Kansas, USA

Living In: Merriam, Kansas, USA

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Reviewed: Jan. 13, 2008

I made bagels for the first time this weekend and it turned out GREAT! The only change i made if to add 1/8 cup additional water because my bread machine was struggling with the dough. I live in Malaysia and have been looking for good bagel that doesn't cost me a bomb (MRY 9.90 for a plain bagel with cream cheese and a cup of tea). My search is over. I'll be making this often.

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Vine

Cooking Level: Intermediate

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Reviewed: Jan. 9, 2008

I'm very happy that I tried this recipe. It was the first time I've made bagels and they turned out beautiful and tasted great. At first I was scared to eat one in fear that they wouldn't taste as good as they looked. But they were delicious! I followed the advice of others and added 1/4 cup more water to the bread machine. I also let it rest for 30 minutes instead of 10. It made 8 perfect sized bagels. The most time consuming part was waiting for the bread machine to finish. Thanks for the recipe. :)

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Lori L.

Cooking Level: Intermediate

Home Town: Lynchburg, Virginia, USA

Living In: Fredericksburg, Virginia, USA

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Reviewed: Jan. 7, 2008

I think these are fabulous! I am new to the whole bread making thing and I love it. I love the fact these bagels are dense and chewy. I didn't put seeds or anntthing but egwhites on them before I baked them and both me and my husband thought the were great! I need a little work to make mine "pretty" but with a little practice they'll be even better than the ones at the store...and A LOT cheaper too!

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bndibean

Cooking Level: Intermediate

Home Town: Oakley, California, USA

Living In: Sierra Vista, Arizona, USA

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Reviewed: Jan. 5, 2008

AMAZING! I didn't know I had it in me to make bagels, nor did I know that the best bagels in Montréal would emerge from my own oven tonight! Made them with 3tsp of Cinnamon Sugar & 1/4c of raisins. Fabulous. Made six, rolled them thin and pinched, like they do at Fairmount!

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X978X

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Reviewed: Jan. 1, 2008

These were great and easy! I am making a list of what I can add to them!

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jenwalz

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Reviewed: Dec. 26, 2007

These were wonderful! My only suggestion would be to make sure you grap the ones you want before the rest of the family sees them. I didn't and only got 1/2 of the last one. Had to make another batch. Also, be sure you remove them from the cookie sheet right from the oven or they tend to stick to the cookie sheet.

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Lorrie

Cooking Level: Expert

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Reviewed: Dec. 22, 2007

These taste like Montreal bakery bagels. The poppy seeds are a must!

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Jennifer

Cooking Level: Expert

Living In: Montreal, Quebec, Canada

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Reviewed: Dec. 15, 2007

** 5 STARS! ** I added 1/2 cup dried cranberries & 1/2 teaspoon cinnamon into the bread machine. I cut the dough into 6 equal portions for larger bagels. Shape portions into balls; roll into ropes; then connect ends with dab of water. Let rise about an hour. Boiled then baked as recipe instructions state. Served with my own whipped mixed berry cream cheese. For that: Whip 1 box Philadelphia cream cheese with 1/4 cup mixed berry jelly until nice and airy. EXCELLENT!! My husband said these were the best bagels he's EVER had! NICE! Will definitely be making these again... I'd like to try dried blueberries next. :D

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I'm Not Stupid, I Know Tings

Home Town: Orange, California, USA

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Reviewed: Dec. 14, 2007

I followed the advice of the person that said they worked in a jewish bakery. My bagels did not turn out well. I'm going to go ahead and add an extra star since I didn't follow the original recipe.

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brit

Cooking Level: Intermediate

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Reviewed: Dec. 13, 2007

Fantastic! I'd say it only makes about 6 "regular" sized bagels. So so good.

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Kristina

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Reviewed: Dec. 9, 2007

Excellent bagels. The holes filled in on mine but still came out delicious. Crispy outside, chewy inside. This is my first time attempting bagels but this is the only recipe I need.

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Chris

Cooking Level: Intermediate

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Reviewed: Dec. 6, 2007

These turned out very well. I was please as this was my first time to make bagels. I do not have a bread machine. I mixed the dough in my Kitchenaid stand mixer. Therefore, I mixed the flour and yeast together first with a little of the sugar and let it sit for 10 minutes. I let the dough rise for about an hour. Then I separated into 8 balls of dough. I punched a whole in the dough with my thumb and stretch the bagels with my hands. I then let them rise for 30 minutes on some silpat. I boiled the bagles for 3 minutes on each side. Then baked as per the recipe. I also added molasses instead of sugar to the water to give the bagels and nice rich color. They turned out nice and chewy and even looked better than I expected.

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